Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
OK folks--help me on here. I am guessing by my pork butt which was 8.2 pounds. Cooked at 325°-350°- Wrapped in foil at 165°--Pull at 195°---------6 hours is all it took. When it reaches 195°--you may want to hold that temperature for 1/2 hour. I didn't but my instructions said to do it. I...
"if you use a vac sealer, you should freeze the meat before vac sealing and when thawing same, cut a hole in the vac seal bag to prevent the juices from getting sucked out of the flesh once it thaws. " I didn't know this.Geez....Wonder why freeze first? Oh Well----always learning
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.